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WO2011040820A1 - Bactéries lactiques appropriées pour produire de la viande partiellement fermentée, et procédé pour produire de la viande partiellement fermentée en créant des conditions appropriées pour la prolifération de telles bactéries lactiques - Google Patents

Bactéries lactiques appropriées pour produire de la viande partiellement fermentée, et procédé pour produire de la viande partiellement fermentée en créant des conditions appropriées pour la prolifération de telles bactéries lactiques Download PDF

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Publication number
WO2011040820A1
WO2011040820A1 PCT/NO2010/000354 NO2010000354W WO2011040820A1 WO 2011040820 A1 WO2011040820 A1 WO 2011040820A1 NO 2010000354 W NO2010000354 W NO 2010000354W WO 2011040820 A1 WO2011040820 A1 WO 2011040820A1
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Prior art keywords
lactic acid
meat
sugar
acid bacteria
acid bacterium
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Ceased
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English (en)
Inventor
Erik Magistad Berge
Anna Ragnhild Berge
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FJELL AND FJORD MAT AS
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FJELL AND FJORD MAT AS
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B4/00—Preservation of meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A23B4/20—Organic compounds; Microorganisms; Enzymes
    • A23B4/22—Microorganisms; Enzymes; Antibiotics
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/45—Addition of, or treatment with, microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A23L13/65—Sausages
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
    • A23L13/74—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions using microorganisms or enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/65—Addition of, or treatment with, microorganisms or enzymes
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/20—Bacteria; Culture media therefor

Definitions

  • LACTIC ACID BACTERIA SUITABLE FOR PRODUCING PARTLY FERMENTED MEAT AND A PROCESS FOR PRODUCING PARTLY FERMENTED MEAT BY ESTABLISHING CONDITIONS SUITABLE FOR THE PROLDJERATION OF SUCH LACTIC ACD3 BACTERIA
  • the present invention concerns lactic acid bacteria (lactobacilli) being suitable for producing raked/fermented or partially fermented meat, and particularly such lactic acid bacteria belonging to the genus Leuconostoc or Gemella and that possesses the
  • the present invention concerns particularly the use of the lactic acid bacterium
  • Leuconostoc mesenteroides and/or Gemella morbillorum suitable for such fermentation of meat are used particularly on meat that has been pre-treated with sugar or together with a combination of salt and sugar for the treatment of meat, both from land-dwelling animals and fish, and that provides a meat product by partial fermentation that possesses the features of a raked/fermented product, wherein the actual treatment of the meat progresses very much faster than conventional fermentation of corresponding meat and wherein the rakmg fermenting process progresses at low temperatures (below 0°C such as in the temperature interval 0-28°C) and optionally under vacuum or under an inert or modified atmosphere.
  • the invention concerns additionally a starter culture of such microorganisms as indicated supra as well as a concentrate of such a starter culture of such microorganisms.
  • the present invention concerns a process for producing such a raked meat wherein the bacteria mentioned supra are selected by establishing fermentative
  • lactic acid bacteria for processing food products is previously known and constitutes a relatively large area within the food industry. There are particularly used lactic acid bacteria for the production of cheeses and whey milk products, and there exists a vast number of special lactic acid bacteria being known for such purposes. The fermenting of meat has also been conducted by the use of lactic acid bacteria
  • JP patent 2008-133251 JP patent 2008-178398, JP 3266948 and US patent application 2004/0185164 to use lactic acid bacteria for fermenting fish meat and meat from domestic animals.
  • JP patent 2008-178398 JP 3266948 and US patent application 2004/0185164 to use lactic acid bacteria for fermenting fish meat and meat from domestic animals.
  • Such a sugar treatment produces an increase of the solids content ratio (the dry matter content) in the meat.
  • Such treatment includes that the meat, either in a fresh, pre-treated (e.g. radiated) or stored (frozen/thawed) condition, is contacted with sugar, preferably in the form of a powder, whereby there is produced an exudates (extract).
  • the exudates comprise an aqueous extract from the meat where it has been assimilated heavy metals, toxins, decomposition products, etc. that mainly comprise waste materials. Such waste materials may be produced during the slaughter of animals.
  • the advantage of treating the meat with sugar is that it is thereby used a process which I reproducible, and does not decompose the structure of the meat and may
  • this exudate may be suitable as a growth medium for the lactic acid bacteria according to the present invention.
  • the exudate may thus in an alternative embodiment of the present invention function as a growth medium for a starter culture of the relevant lactic acid bacteria or at least as a growth medium for producing such a starter culture.
  • the open sugar treatment of the relevant meat there is formed an exudate which, according to the prior art is discarded, whereby the time period of the sugar treatment of the meat becomes adjusted in relation to the mass/size of the meat.
  • the open treatment of the meat with a sugar or sugar composition is conducted by placing the meat on a surface such as a grid or a screen, and wherein the top of the meat is covered q.s.
  • the meat is to be treated openly in a time interval of 1- 7 hours per cm thickness of the relevant piece of meat, more preferred 2-5 hours per cm thickness of the piece of meat, most preferred 3-4 hours per cm thickness of the piece of meat.
  • These intervals are, however, provided as a guideline because, as mentioned supra, other factors than the thickness of the piece of meat determine the time of the sugar treatment.
  • the open sugar treatment is terminated when a sugar-containing exudate no longer appears from the piece of meat, and this may be observed directly or be determined empirically from the relevant type/quality/thickness of the piece of meat.
  • the sugar compound in a powder form For obtaining an optimal sugar treatment it is preferred that there first is added the sugar compound in a powder form and subsequently to such sugar types have been assimilated into the meat it will be added more complicated compositions such as a sugar granulate.
  • Such an addition may be performed either intermittently by adding the different sugar forms in succession, or the sugar addition may be performed in layers so that the sugar is added all at once, the powdery sugar being located at the bottom and the more complicated ones in succession upwards.
  • the sugar layers in such a layered additive will normally be equally thick.
  • the bottom layer of sugar in powder form is somewhat thinner than the layers above because the sugar in the open sugar composition will be distributed as a cone, and if the amount of sugar in each layer were to be equal, the topmost layers will have to be thicker than the ones below.
  • the thickness of the layers or the amount of sugar will depend on how many layers and how many different types of sugars that are used. When it is referred to "more complex" types of sugar supra, this also refers to the physical presentation of the sugar (powder, particles, granulate, etc.) and not necessarily to the chemical assembly of the sugar molecules.
  • sugar additive there may be used one sugar type throughout the entire treatment (glucose, fructose or saccharose), but where the physical appearance of the sugar particles are different from layer to layer as explained supra, or there may be used different types of sugar in the separate layers, but with the more coarse particles upmost in the sugar additive.
  • the above disclosed process represents an open process, i.e. a process wherein the exudate from the sugar treatment may be removed freely.
  • a fresh meat material as a starting point
  • a closed container such as vacuum bags or other gas-impenetrable bags or other type of gas-impenetrable container of plastic, metal or similar together with sugar, salt and optionally taste enhancers such as spices, for subsequently to rake such refrigerated and vacuumed meat for a suitable period of time to obtain an end product.
  • Such a fermentation proceeds by using lactic acid bacteria that exist naturally in the meat, and this type of rake process is disclosed in European patent application 07709204.7.
  • lactic acid bacteria proliferate on the meat that has been treated with sugar.
  • Such lactic acid bacteria may also reduce the breakdown of the meat by lowering the pH of the meat by providing an environment that is unfavorable for growth of other (harmful and degrading) bacteria and fungus, while providing special (favorable) taste qualities to the meat, etc.
  • a salt/sugar composition with the correct amount of salt (not q.s.) in a vacuum plastic bag or other type of gas- impenetrable and sealed container and place the bag/container under a soft vacuum (see supra).
  • the starting material for such a treatment may either be fresh meat or meat that has been pre-treated with sugar as disclosed earlier.
  • the salt also becomes evenly distributed throughout the meat during the vacuum treatment period even if the salt/sugar composition is placed at a location inside the vacuum bag before vacuuming and refrigerating the bag.
  • a salt concentration that is elevated in the meat that is treated may, however, work as an inhibitor on the growth of lactic acid bacteria, and such an inhibition may be avoided by ensuring that the lactic acid bacteria of the type according to the present invention is present in the meat material. This may be ensured by e.g. adding a starter culture of the relevant lactic acid bacteria to the meat, either to the fresh meat in a closed process or to the sugar pre-treated meat in an open process.
  • lactic acid bacteria there exist a vast number of lactic acid bacteria that may grow and thrive on different growth substrates. Thus lactic acid bacteria being suitable for fermenting milk and diary products (e.g. sour milk, whey or yoghurt) may be less suitable for fermenting meat. Likewise different lactic acid bacteria may. demand different kinds of growth conditions and less favorable lactic acid bacteria may under given conditions compete with and remove those lactic acid bacteria that are wanted for the relevant raking process.
  • Sugar in the context of the present invention, is meant to comprise mono-, di or oligo- or polysaccharides, e.g. saccharose, mannose, etc., preferably saccharose or fructose or mixtures thereof, and the sugar may be present in the form of a powder, a granulate or a solution. Sugars with low metabolic reaction rate and consequently a low calory content such as palatinose, may be used.
  • meat in connection with the expression "meat” this will in connection with the present invention be suggested to comprise all forms of meat from land-dwelling animals (bovines, porcines, ovines, etc.) as well as water-living fish. It is preferred that the meat originates from domestic animals, cattle, pigs, game (moose, reindeer, deer, etc), birds (turkey, chicken, quail, grouse, etc.) or fish (herring, salmon, halibut, cod, etc.).
  • game moose, reindeer, deer, etc
  • birds turkey, chicken, quail, grouse, etc.
  • fish herering, salmon, halibut, cod, etc.
  • sugar compounds In connection with the expression “simple” and “complex” sugar compounds it is meant a reference to the chemical composition of the sugar compounds. Thus “simple” sugar compounds will refer to monosaccharides, whereas more “complex” sugar species will be disaccharides or polysaccharides. Within disaccharides and polysaccharides the sugar element units in the chemical structure may be equal or different. As an example of a “simple” sugar type it may be mentioned glucose/dextrose, mannose, galactose, fructose, whereas more “complex” sugar types may be represented by sucrose/saccharose, lactose, maltose, while even more “complex” sugar types may be represented by amylose.
  • the relevant meat product is treated under vacuum.
  • the vacuum will favor growth of anaerobic bacteria, among others lactic acid bacteria.
  • an inert gas e.g. nitrogen
  • other gas or gas e.g. nitrogen
  • composition such as C0 2 optionally mixed with nitrogen or where the modified atmosphere may comprise smoke, especially smoke from juniper or other resin- containing wood-type or bark for optionally to include this flavor in the meat during the fermentation.
  • smoke especially smoke from juniper or other resin- containing wood-type or bark for optionally to include this flavor in the meat during the fermentation.
  • lactic acid bacteria especially Leuconostoc mesenteroides
  • simple sugar types to the meat to start the fermentation under the relevant fermenting conditions as mentioned supra, and when this sugar compounds has been "consumed", there is successively added more complex sugar species for promoting conditions during the fermentation favoring the special lactic acid bacteria that are suitable for the creation of the raked meat according to the invention.
  • sugar species in a layered structure and simultaneously onto the meat so that the simple sugar species lies closest to the meat surface at the start of the fermentation process, and where the more complex sugar species are added on top of the simple sugar species.
  • the ratio between the simple versus the more complex sugar species lies within the interval 10:90 to 90:10, e.g. 20:80 to 80:20, or 30:70 to 70:30 or 40:60 to 60:40 such as 50:50 where there is equally much of the simple as the complex sugar types.
  • Such a ground product may be placed directly under vacuum or in a modified/inert atmosphere at the above indicated conditions for fermentation in the relevant time interval. It may also be possible to ass a starter culture of Leuconostoc and/or Gemella bacteria, preferably Leuconoztoc mesenteroides with the particular features indicated in the introduction, for ensuring an optimal fermentation of the ground meat.
  • the amount of added starter culture is not critical since the other conditions for growth of such lactic acid bacteria initially is optimized for such growth, i.e. by performing the fermentation at a soft vacuum or in an inert/adjusted oxygen-deprived or oxygen-lacking atmosphere, at low temperature, optionally at adjusted pH (see infra), at low salt concentration as explained supra.
  • the amount of starter culture will normally lie within the interval lxl 0 3 to l lO 9 bacteria per kg meat, more preferred lxlO 4 to lxlO 8 per kg meat, e.g. lxlO 5 to lxlO 6 bacteria per kg meat, even if more or less bacteria of the bacterial strain(s) according to the invention may be used if it is selected to add a starter culture of bacteria at all.
  • pH at the fermentation with a bacterial culture according to the invention may in an alternative embodiment lie at pKa for lactic acid.
  • acidification of the meat or mince may be performed by adding a physiologic or organoleptic acceptable acid such as acetic acid or lactic acid, preferable lactic acid.
  • the lactic acid fermentation with the lactic acid bacteria according to the invention will proceed at low temperature (0-15 ° C, more preferred 0-10°C). The optimal fermentation time will depend on the type of meat that is treated.
  • the fermentation temperature will lie within the temperature interval 0-10°C, more preferred 0-6°C, most preferred up to 4°C for water-dwelling animals (salt and fresh water fish), and will lie within the temperature interval 0-15°C, more preferred 0-10 ° C, most preferred below 8°C for meat from land-dwelling animals (pig, cow, bull, poultry, etc.).
  • the amount of salt should not exceed 10% (w/w) based on the weight of the piece of meat which is to be treated.
  • the amount of salt will under such closed-system conditions normally lie within the interval 2-5% (w/w) even if other amounts also may be possible such as 1%, 3%, 7%, 10% (w/w) etc.
  • the preferred salt concentration will not exceed 3,5%.
  • a salt concentration within the intervals mentioned supra may also be used in the open treatment of the meat.
  • a preferred salt concentration will preferably be up to 3,5%.
  • the salt content of the end product does not exceed 10% (even if this is harder to control than in the closed system environment (see supra).
  • the open treatment of meat with a salt/sugar composition thus has several advantages both through the simultaneous addition of salt during the sugar treatment, and also as an enhancer for providing suitable growth conditions for subsequent growth of the lactic acid bacteria according to the invention in the meat.
  • salt/sugar composition By adding the salt/sugar composition to the meat it will also be possible to add other spices and taste enhancers to the meat after the salt/sugar treatment has ended in the open system treatment mode or simultaneously with the salt/sugar composition in the closed system mode.
  • spices/taste enhancers are pepper, nutmeg, ginger or mixtures of spices, fruit
  • the condition of the end product treated with lactic acid bacteria according to the present invention depends on the selection of the above mentioned factors such as the added amount of salt and/or spices and/or taste enhancers (or other components such as colorants), the treatment temperature, the treatment period, etc.
  • factors such as the added amount of salt and/or spices and/or taste enhancers (or other components such as colorants), the treatment temperature, the treatment period, etc.
  • the determination of the strength and duration of the treatment or post-treatment process will be individual, but the determination of the quality of the end product may easily be found via routine tests and the knowledge of the person skilled din the art.
  • the person skilled in the art will easily be able to make a product with the wanted taste, smell and texture.
  • the amount of sugar that is to be added to the salt/sugar mixture relates to the salt/sugar ratios specified in the disclosure supra. This will proved a suitable environment for the lactic acid bacteria according to the invention to grow in.
  • the duration of the salt/sugar and lactic acid bacteria treatment in a closed system under vacuum or with a modified inert atmosphere with lactic acid bacteria according to the present invention may, however, be longer or shorter than what has been indicated supra depending on the wanted condition of the end product, the temperature whereby the treatment is conducted, the type of meat that is treated (normally the fermentation of fish has a shorter duration than the fermentation of meat from land-dwelling animals, and there may even exist variations within e.g. the type of animal meat that is treated) etc.
  • the exact duration of the salt/sugar fermentation may be determined by a person skilled in the art through observation and by consulting the above given disclosure since the addition of the salt/sugar mixture in a known amount as optionally a starter culture of the lactic acid bacteria according to the invention in a closed system, will provide a stable and predictable environment for the fermentation to proceed in. However, no extraordinary actions need to be taken for establishing the wanted duration of the treatment in view of the above given disclosure and guidelines and also based on the examples given infra.
  • lactic acid bacteria may under their own conditions (see supra) optionally proliferate spontaneously during the sugar or salt/sugar treatment and give the advantageous effects being specified supra.
  • a starter culture of lactic acid bacteria may be added to the meat before or after the removal of the exudate in the open treatment mode or simultaneously with the addition of the sugar or salt/sugar mixture in the closed system mode.
  • a starter culture of lactic acid bacteria according to the present invention may optionally originate from earlier fermentations, e.g.
  • the exudate from the open sugar treatment process may also be suitable as a medium for growth of a starter culture of lactic acid bacteria according to the present invention.
  • a starter culture of lactic acid bacteria may also be suitable as a medium for growth of a starter culture of lactic acid bacteria according to the present invention.
  • growth conditions such as pH and temperature is adjusted for a suitable growth of the lactic acid bacteria according to the invention.
  • the volume of starter culture that is to be added will normally lie in the interval 1-10 ml and is not critical since the growth of lactic acid bacteria only needs an initial push for survival in for inhibiting the growth of other bacteria in the system.
  • bacteria that my be used for fermentation under a soft vacuum or in a modified atmosphere, at low temperatures (0-28°C, preferably 0-10°C) and at a salt concentration, belong to the family Leuconostoc or Gemella, especially Leuconostoc, and more particularly the most useful lactic acid bacterium Leuconostoc mesenteroides.
  • Bacteria of the family Gemella are normally Gemella morbillorum.
  • the relevant bacteria may also ferment meat at a relatively low water activity (down to 0,6).
  • salt suitable type, not lake salt (nitrite) without anything being done to the raw material, and this laid to diffusion/airing has been obtained.
  • the salt content may in such a product e.g. be about 2 %.
  • a post-treatment of such a sugar-treated meat for producing fermented meat wit lactic acid bacteria according to the present invention, it will be necessary to add salt, optionally in addition to other spices/taste additives/taste enhancers.
  • a fermented fish product may contain from 0,5 to 10 %(v/v) salt, and a dried product may contain from 0,5 to 10% (v/v) salt.
  • salt on account of the somewhat weak taste of the sugar-treated meat originating from the circumstance that some of the taste substances have been removed via the sugar exudates, it is preferred to add salt to the meat.
  • Salt may be added already at the initial sugar treatment step of the meat. By adding salt in the initial sugar material/mixture, the salt will penetrate into the meat together with the sugar to a much larger extent than if they had been after the sugar treatment. The meat obtains a salty flavor after the initial sugar treatment step if a salt/sugar mixture is added at the initial treatment step.
  • sugar/salt mixture may be present in the form of sugar species or mixtures thereof as indicated previously, and the salt may be present in the form of sodium chloride, but also in the form of sea salt or a salt combination or a salt mixture such as a mixture of sodium chloride/potassium chloride/magnesium chloride for reducing the amount of sodium in the salt, may have a ratio between sugar/salt of 20/80 (w/w), more preferred 50/50 (w/w), even more preferred 80/20 (w/w), e.g. 60/40 (w/w) or any ratio between these values.
  • ratios relate to an open treatment of the meat wherein much the salt as well as the sugar becoming removed via the exudate, and they also relate to a closed treatment with a salt/sugar composition wherein a much smaller amount of salt is used since the-exudate in a closed treatment is not removed before the container (sealed plastic bag) is opened, and consequently wherein particularly the salt component adds a salty taste to the meat.
  • a salt component of at the most 3,5% (w/w calculated from the weight of the meat) is recommended.
  • Said fermentation is conducted under a soft vacuum (e.g. 100-500 mm Hg) or in a
  • modified/inert atmosphere, and the growth of the relevant lactic acid bacteria according to the invention is also surprising under these conditions.
  • sugar-treated pieces of meat that have been subjected to an open sugar or sugar/salt treatment, in plastic bags for further fermentation under a soft vacuum and at refrigerating temperatures.
  • open pre-treated sugar- or sugar/salt-containing meat is fermented, it is, however, not always possible to know the exact amount of sugar or salt that remains in the material before the fermentation.
  • the relevant lactic acid bacteria will ensure that the sugar remaining is consumed through the fermentation of the meat. This also represents one of the advantages of the present invention since the relevant lactic acid bacteria will bring possible uncertainties in connection with the fermentation back into controlled conditions for ensuring the quality of the end product (the fermented meat product).
  • Fresh halves of salmon with an individual weight of 1-4 kg produced according to common practice within the meat industry were placed on a screen of polyamide, and their upper surfaces were covered homogenously with a composition of 80 parts by weight of saccharose powder and 20 parts by weight of sodium chloride in an amount so that the composition does not fall off.
  • the saccharose is dissolved together with the salt in the meat juices, and an exudate is formed. This exudate is removed via drainage.
  • the meat has a salty taste and is suitable for further treatment for the production of a fermented fish meat product or ground fish meat/surimi that also may be further treated, e.g. dried.
  • This starting material had a water activity of 0,7.
  • the treated meat had a distinct, but not overwhelming salty taste.
  • Example 2 open conditions.
  • Fresh pieces of thigh from sheep with an individual weight of 5-10 kg prepared according to common practice within the meat industry were placed on a screen of polyamide, and their upper surfaces were covered with a composition of saccharose powder (50% w/w) and sea salt 50% (w/w) so that it does not fall off. The mixture is dissolved in the meat juices, and is drained off as an exudate. After 20 hours with is treatment the salt/sugar-treated meat is ground to a dough with the addition of a spice mixture in an amount of 20 grams.
  • the ground meat is added simultaneously an amount of 20 liters of water to form a smooth material, and this material was added a starter culture of Leuconostoc mesenteroides with a bacterial count of lxlO 7 in a volume of 4 ml growth medium in an aqueous medium.
  • This material was placed in a vacuum chamber thaw a vacuumed to a pressure of 300 mm Hg and where the temperature was lowered to 4°C.
  • the ground meat was fermented to a raked product during 3 weeks. After this period the bag was opened and the quality of the fermented meat was tested.
  • Such a fermented ground material may be injected into sausage skins made of intestines with a diameter of 3cm.
  • the sausage skins are knotted into conventional lengths for the creation of sausages of a regular size. These sausages represent a final consumable product.
  • the sausages have a distinct, but not overwhelming salty taste together with a taste of the spices composition. Furthermore, the sausages have no taste of sugar on account of the increased number of lactic acid bacteria being present in the sausages and that convert the sugar to lactic acid and lactic acid products.
  • the sugar-treated meat that has a water activity of 0,8 is place in a vacuum bag of polyethylene, and it was added a starter culture of Leuconostoc mesenteroides with a bacterial count of lxl 0 6 in a volume of 3 ml in an aqueous medium.
  • the remaining sugar in the sugar-treated product is sufficient to start a fermentation.
  • the bag is placed under a vacuum of 400 mm Hg for a period of 30 days. From this fermentation there is formed a completely consumable product with good organoleptic properties and with a distinct salty flavor.
  • the sugar-treated meat has a water activity of 0,8, and is placed in a vacuum bag of polyethylene, and it was added a starter culture of Leuconostoc mesenteroides with a bacterial count of lxlO 6 in a volume of 3 ml in an aqueous medium. The remaining sugar in the sugar-treated product is sufficient to start a fermentation.
  • the bag is placed under an atmosphere of 95% nitrogen and 5% carbon dioxide for a period of 30 days. After this time period the completely matured meat has a distinct, but not unpleasant salty taste. No sweet taste was registered in t matured ham, but three was observed an increase in the number of lactic acid bacteria through a cross-section of the ham.
  • Example 5 open conditions. Fresh pieces of thigh from pig (ham) with an individual weight of 1-2 kg prepared according to common practice within the meat industry were placed on a screen of polyamide, and their upper surfaces were covered homogenously with saccharose powder so that it does not fall off. The powder is dissolved in the meat juices, and the formed exudate that is formed is removed. Then a starter culture of 3 ml aqueous medium of Leuconostoc mesenteroides is added to the meat. After 3-6 days there is formed a product that is treated further for maturing. After an initial heating to 10-20°C for 1-2 days, the ham is hung for maturing at 6-10°C. The maturing process continues for 4-12 weeks. After this period of time the completely matured meat has a distinct, but not unpleasant salty taste. No sweet taste was registered in the matured ham, but there was registered an increase in the number of lactic acid bacteria through a cross-section of the ham.
  • Pieces of trout each with a weight of 1-2 kg, were placed individually in vacuum bags of plastic.
  • a salt/sugar-mixture consisting of 7 g salt (sodium chloride) and 20 g sugar (saccharose).
  • All the bags were closed and subsequently placed under a vacuum of 550 mmHg and placed in a refrigerator at a temperature of +4°C. This vacuum and temperature was maintained for a period of 14 days for half of the sugar/salt-treated bags and for the non-salt/sugar-treated bags.
  • the rest of the bags were separated into two groups, where each group was held under the existing vacuum for a total period of 1 month, and the other for a total period of two months.
  • the lactic acid bacteria found in the treated pieces of meat were Leuconostic mesenteroides and Gemella morbillorum.
  • lactic acid bacteria For the determination of the number of lactic acid bacteria it was made a preparation on MRS- agar (de Man, Rosa, Sharp) over 3 days, micro aerophilic 30°C. The agar contains all the necessary nutrients for growth of lactic acid bacteria. The detection and determination of amount was conducted with a catalase-test (GBA-Food, Wunschliche Ak exertierunsstelle, Hannover, Germany). The number of lactic acid bacteria of the type Leuconostoc
  • mesenteroides was found to be 6,9xl0 6 number/g for ham and 3,0xl0 8 for trout.
  • Example 8 (closed system) Pieces of trout, each with a weight of 1-2 kg, were placed individually inside vacuum bags of plastic. The bags were added a salt/sugar mixture consisting of 7 g salt (sodium chloride) and 20 g sugar (saccharose), and a starter culture of lactic acid bacteria of 5 ml was added, where the starter culture consists of an exudates formed in 1 month trout fermentation bags from Example
  • Pieces of ham each with a weight of 1 kg were placed individually inside vacuum bags of plastic.
  • the bags were added a salt/sugar mixture consisting of 7 g salt (sodium chloride) and 20 g sugar (saccharose), and a starter culture of lactic acid bacteria of 3 ml was added, where the starter culture consists of an exudate formed in 2 months ham fermentation bags from Example
  • Pieces of ham each with a weight of 1 kg were placed individually inside vacuum bags of plastic.
  • the bags were added a salt/sugar mixture consisting of 7 g salt (sodium chloride) distributed evenly over a layered addition of first 10 g simple sugar species (fructose) at the bottom and 10 g complex sugar species (saccharose) on top, and a starter culture of lactic acid bacteria of 3 ml was added, where the starter culture consists of an exudate formed in 2 months ham fermentation bags from Example 7. All the bags were closed and subsequently placed under a vacuum of 550 mm Hg and placed in a refrigerator at a temperature of +4°C. This vacuum was maintained for a period of 1 month. After this treatment period the ham had developed into a well fermented product with good smell and taste properties and that could be consumed directly after opening the vacuum bags.
  • Example 11 (closed system) Pieces of ham each with a weight of 1 kg, were placed individually inside vacuum bags of plastic. The bags were added a salt/sugar mixture consisting of 7 g salt (sodium chloride) distributed evenly over a layered addition of first 10 g simple sugar species (fructose and dextrose) at the bottom and 10 g complex sugar species (saccharose in the form of layers of 50/50 sprinkle sugar and sugar granulate, where the sprinkle sugar is placed at the top) on top, and a starter culture of lactic acid bacteria of 3 ml was added, where the starter culture consists of an exudate formed in 2 months ham fermentation bags from Example 7.
  • salt/sugar mixture consisting of 7 g salt (sodium chloride) distributed evenly over a layered addition of first 10 g simple sugar species (fructose and dextrose) at the bottom and 10 g complex sugar species (saccharose in the form of layers of 50/50 sprinkle sugar and sugar granulate, where the sprinkle
  • the developed form of the lactic acid bacterium Leuconostoc mesenteroides that proliferates during the fermentation according to the present invention can bear more salt than other lactic acid bacteria, simultaneously it can bear more acid, it can bear lower temperatures in the meat and fish during the entire fermentation process, and it can also bear lower water activity in the meat/meat product.

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Abstract

La présente invention concerne des bactéries lactiques appropriées pour produire de la viande attendrie/fermentée ou partiellement fermentée, lesdites bactéries lactiques pouvant être probiotiques, fermenter la viande, avoir une tolérance élevée aux conditions acides et étant productrices de biofilm tout en pouvant vivre/croître à une faible activité hydrique pouvant descendre jusqu'à une activité hydrique de 0,6. Les bactéries lactiques peuvent former en outre la vitamine B3 (niacine) et éventuellement la nisine antibiotique. Les bactéries lactiques peuvent être anaérobies, aérobies ou éventuellement anaérobies. La présente invention concerne en outre un procédé pour fermenter de la viande traitée avec des glucides dans lequel de tels micro-organismes sont amenés à proliférer en ajoutant des glucides d'une manière stratifiée dans laquelle des espèces glucidiques simples sont ajoutées avant des espèces glucidiques plus compliquées.
PCT/NO2010/000354 2009-09-30 2010-09-30 Bactéries lactiques appropriées pour produire de la viande partiellement fermentée, et procédé pour produire de la viande partiellement fermentée en créant des conditions appropriées pour la prolifération de telles bactéries lactiques Ceased WO2011040820A1 (fr)

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Cited By (3)

* Cited by examiner, † Cited by third party
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CN103284225A (zh) * 2013-06-08 2013-09-11 中国水产科学研究院南海水产研究所 一种微生物混合发酵快速腌制鱼肉的方法
WO2015127359A1 (fr) * 2014-02-21 2015-08-27 Oberto Sausage Company Produits carnés stables en milieu acide et procédés pour fabriquer ceux-ci
CN113693211A (zh) * 2021-08-30 2021-11-26 农业农村部食物与营养发展研究所 一种含大豆-蚕蛹双蛋白发酵火腿肠

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CN103284225A (zh) * 2013-06-08 2013-09-11 中国水产科学研究院南海水产研究所 一种微生物混合发酵快速腌制鱼肉的方法
WO2015127359A1 (fr) * 2014-02-21 2015-08-27 Oberto Sausage Company Produits carnés stables en milieu acide et procédés pour fabriquer ceux-ci
CN113693211A (zh) * 2021-08-30 2021-11-26 农业农村部食物与营养发展研究所 一种含大豆-蚕蛹双蛋白发酵火腿肠

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